Onion, Cheese, and Bacon Tart Reviews

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users rating4/4

I've been making this for years. It's one of my most requested recipes. Here's my changes. I make it in a 12x 15" jelly roll pan, use premade pie crust dough, precooked and crumbled bacon, 2 whole eggs and 2 sweet onions. After baking, I cut into bar shapes and serve this as an appetizer. Delicious! This year, I'm making it with swiss cheese instead of gruyere, which is just too expensive.

This was my first attempt at making any type of quiche and I am happy I chose this option! I did cheat and use a frozen deep-dish pie crust (I really hate a truly bad crust and am not patient or confident enough to make my own); I'm sure the crust here is better, but not so much that I imagine it would greatly change the flavor of the dish. I ended up cooking it for about 30 min once filled as opposed to the 25 for it to truly set, and it was perfect... my husband asked if we could have it weekly (based on the cream content, i said no). Easy to make, not a ton of ingredients, and quite delicious. Definitely adding it to my go-to recipes and will try more quiche!

this tart is addictive!mm mm mmm... i love that no "one" ingredient overpowers the tart, the flavors blend in beautifully and the crust melts in your mouth. i will continue to make this again and again.

i honestly think
that this is a solid
3-fork recipe...
"delicious" but not
"exceptional". it's
just a quiche,
folks! i, too,
found it a bit
heavy. but it was
definitely tasty. i
threw in some thyme
and will probably
add a bit of creme
fraiche rather than
all of that whipping
cream the next time
around. hopefully
that will give it
more of a bite.